We take quality control seriously.
While you might agree that strict quality control is critical in manufacturing cars or pharmaceuticals, you might not realize just how important it is in a coffee roastery – at least, not until you think about your first sip of the day.
That’s why at Burwell Beans, we use a stringent quality control process to make sure you experience some of the best specialty coffee available, with consistent excellence, day after day.
“Specialty Coffee” is a unique designation used by the Specialty Coffee Association (SCA) and based on its system for evaluating coffee once it has been brewed with water. Using a 100-point scale, the SCA rates the coffee on sensory categories ranging from fragrance (dry coffee grounds), aroma (once bloomed and wet), sweetness, acidity, flavor, aftertaste, body, balance in the cup, and any identified defects. Coffee receiving a score above 80 is termed as “specialty,” while coffee scoring lower than 80 is termed “commodity coffee.”
At Burwell Beans, we take pride in not only following SCA protocols, but also in adding our own steps to maintain standards and meet your high expectations.
It starts with the bean.
We source our beans from select, dedicated farmers, in environments that naturally support beans with outstanding flavor characteristics. Once arriving at our roastery, the beans are checked to ensure they are free of defects and in perfect condition to roast.
After each unique small-batch roast, we “cup” (taste) the coffee against SCA protocols, using our unique form, to make sure your coffee is exactly what we intended. We have the highest quality roasting equipment for “de-stoning” the beans to eliminate any chance of foreign objects or immature unroasted beans finding their way into the final product.
In addition, we use the newest technology to maintain repeatable roasting conditions, monitor each roast in real time, and use the “cup test” to evaluate final taste.